Whipped Goat Cheese Balsamic Heirloom Tomato Tart
By Kielian Baird
Serving Size: 6-8
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
¼ cup ice water
12 ounces goat cheese, room temperature
½ cup heavy whipping cream
1 tablespoon fresh lemon juice
2 tablespoons fresh basil leaves, finely sliced
2-3 large heirloom tomatoes, cut into ¼ thin slices
Balsamic glaze to drizzle on top
Salt and pepper to taste
Instructions:
Preheat the oven to 400 degrees (F). Spray a 9 inch tart shell with non-stick spray. A tart dish that has a removable bottom is very helpful here.
In the body of a food processor, combine the flour, salt, and butter. Blitz until the mixture is crumbly. Continue to pulse while slowly pouring in the ice water. You do not need to use all of it! Just add a tablespoon at a time until the dough has mostly come together.
Place the dough into the prepared dish and press evenly along the bottom and up the sides. Using a fork, stick holes all along the bottom of the shell. Place in the fridge for 30 minutes.
Place the cold tart shell into the oven, on a baking sheet, and bake for 20-25 minutes. You are looking for a nice, even golden color. Remove the shell and allow it to cool entirely before removing.
Before whipping the goat cheese, lay out the tomato steaks and season with salt. Once water has been drawn out, gently pat them dry to remove some of the excess moisture. Set aside.
While the shell cools, begin whipping the goat cheese. Add the heavy whipping cream and goat cheese into a stand mixer or bowl with an electric mixer. Beat together until light and fluffy, add in basil leaves, lemon juice, salt and pepper to taste, then gently fold in.
To assemble, take the cooled tart shell, fill with the whipped goat cheese, top with the whole tomato slices. Finish by drizzling balsamic glaze overtop and sprinkling more freshly slice basil. Serve immediately!
